Cranberry Bliss Bars

These have been on my list for quite some time to make.  The combination of cranberries, orange, white chocolate, and a blondie cookie base taste amazing.

Be warned that it took the (the large size) entire bag of Ghirardelli white chocolate chips! 

If you have had these at Starbucks, these are the copycat recipe. 

You can make these ahead of time, and store in the refrigerator.  

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Tools Used:

Perforated Baking Sheet, Flexiflat or Forteez Fleximat, Mini Whisk, Heat Resistant Spatula, Blender Spatula, Le Petite Grater, Mini Offset Spatula

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Ingredients

Cookie Base

• 1 1/2 cups flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 12 tablespoons unsalted butter

• 1 1/2 cups packed light brown sugar

• 2 large eggs (lightly beaten)

• 2 teaspoons vanilla

• 1 teaspoon finely grated orange zest

• 3/4 cup dried cranberries

• 1 1/2 cups white chocolate chips

  Frosting

• 1 2/3 cups white chocolate chips, melted

• 8 ounces cream cheese, softened

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla

• 1 tablespoon orange juice

• 1 teaspoon finely grated orange zest

  Topping

• 1/2 cup dried cranberries, roughly chopped

• 2/3 cup white chocolate, melted

Directions

For the cookie base

1. Heat the oven to 350 degrees F.  Place the Flexiflat or the Forteez Fleximat on a Perforated Baking Sheet.  

2. Brown the butter.  In a small saucepan, melt butter over medium heat.  As you continue heating the butter, it will begin to bubble and foam.  Sitr continuously with the Mini Whisk, pushing the foam out of the way so that you can see the milk solids as they change color.  When they turn a golden brown, turn off the heat and transfer the butter to a bowl so that it stops cooking.  Let cool.  

3. Combine the flour, baking powder, and salt together in a medium bowl.  

4. Combine the cooled melted butter (including the brown solids) and brown sugar together until combined.  Add the eggs, vanilla, and orange zest and mix well.  

5. Using the Blender Spatula, fold dry ingredients into egg mixture until just combined; do not overmix.  

6. Fold in chocolate and dried cranberries and turn batter into the Flexiflat, smoothing the top.  

7. Bake until the top is shiny, cracked, and light golden brown, 22 to 25 minutes.  Cool on a wire rack to room temperature.  

   Frosting

8. Combine the frosting ingredients in a medium bowl and whisk until well mixed and fluffy.  

9. Spread the frosting on the cooled bars.  

   Topping

10. Sprinkle dried cranberries over the frosting.  

11. Drizzle melted white chocolate over the frosting and dried cranberries.  

12. Cut into triangles with the Cake Server Knife.  

** bon Tip- For the melted topping, melt the white chocolate chips and put in a Ziploc bag.   Cut a small hole in the corner of the Ziploc bag and drizzle the chocolate over the frosting.